Cherry Garcia Ice Cream Cake

Have you ever made an ice cream cake? I made one for the first time this week.

When I was asked if I was available to make a birthday cake I said, “Sure. I’d love too!” When asked if I did ice cream cakes, I had a bit of a RUT-ROH moment. (Sorry, I’m a bit of a Scooby- Do fan)  I didn’t want to disappoint or pass up an opportunity to try something new; I took the order.

Then came the question, ” Do you think you could make a little boat to put on top?” Again I said, ” Sure, I can do that.” Shortly after I got this picture.

There was a brief moment of panic, but I was going to make this happen. I knew she wasn’t expecting an exact replica of the boat.

Turns out this is one of the easiest cakes I have ever made. Not to mention I think it turned out pretty cute.

  This cake was made using pound cake and Ben & Jerry’s Cherry Garcia Ice Cream. Any cake and ice cream combination can be used

To make an ice cream cake you will need:

• 2 round 9 inch cakes using your favorite recipe
• 2 pints of your favorite ice cream, softened
• 1 large tub of Cool Whip, thawed

Step 1: Bake your cakes. Once cakes have cooled wrap in plastic wrap and freeze for an hour

Step 2: Line your cake pan with plastic wrap. Spread the softened ice cream evenly in the pan.  Place in freezer an hour.

Step 3: Remove the cake and ice cream layers from the freezer. Stack layers on a cake board or plate. The bottom layer should be cake. Step 4: Apply a thin layer of Cool Whip to cover the top and sides of the cake. Place in freezer for an hour.

Step 5: Remove cake from freezer and cover with a final, thicker layer of Cool Whip. Decorate cake how ever you wish. Make sure to work fast, to avoid melting ice cream. ( I took too long trying to get my Cool Whip perfectly, perfect and the ice cream started melting. Emergency repairs were necessary. WHOOPS)

Step 6: Freeze for several hours; over night is best.

Take cake out of freezer 10-15 minutes before serving. Cut cake with a knife that has been run under warm water.

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